We seasoned a boneless and tied pork shoulder with brown sugar and crushed red pepper flakes. Then we put it in the Cvap and cooked it for 24 hours at 55.5°C. When the shoulder was cooked we quickly cooled it down in the Irinox EF 10.1. Then we sliced it into 3-cm thick slices and seasoned with salt. We grilled the steaks on the Big Green Egg, occasionally removing them from the high heat and dipping them into their sweet cooking juices. This process of grilling, dipping and further grilling allowed the meat to become glazed and caramelized. When the slices were cooked we let them rest in their cooking juices and then sliced the meat for our weekly taco experience. This process of cooking the pork produced juicy shoulder steaks which demonstrate some incredible possibilities in other upcoming applications.
Years Past
